| 12 | 25 | 220 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 6 |
| 908 gm | Chicken breast, boneless, skinless |
| 1 medium pepper(s) | Red bell pepper (sliced) |
| 1 medium pepper(s) | Orange bell pepper (sliced) |
| 1 medium pepper(s) | Yellow bell pepper (sliced) |
| 1 large | Yellow onion (sliced) |
| 2 clove(s) | Garlic (minced) |
| 1 tbsp | Honey |
| 1 whole lime(s) | Lime juice (fresh) |
| 1 tbsp | Chili powder |
| 2 tsp | Cumin |
| 1 tsp | Paprika |
| 1/4 tsp | Red pepper flakes |
To Freeze and Cook Later:
Combine all ingredients in a gallon-sized plastic freezer bag and freeze for up to three months.
When ready to eat, thaw overnight in the refrigerator (or in warm water, if you forget).
Cook in large pan on stovetop for 10-15 minutes or until chicken is cooked through and peppers are tender.
| Meat | 1.7 |
| Vegetables | 1.1 |
